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一项整合代谢组学-风味组学分析通过超高效液相色谱-串联质谱法（UHPLC-MS/MS）和全二维气相色谱-飞行时间质谱法（GC×GC-TOF-MS）揭示了本地牛和杂交牛的风味多样性。

An integrated metabolomics-flavoromics analysis reveals flavor diversity in indigenous and hybrid cattle via UHPLC-MS/MS and GC×GC-TOF-MS.

作者信息

Zhao Yuanfeng, Zhou Jingrui, Luo Wenju, Jiang Lingling, Song Fuzhan, Ran Jiang, Xu Haoxiang, Lei Lu, Ai Rong, Yu Bo

机构信息

Guizhou Institute of Animal Husbandry and Veterinary Sciences, Guizhou Academy of Agricultural Sciences, Guiyang 550005, China.

Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guizhou University, Guiyang 550025, China.

出版信息

Food Chem X. 2025 Jul 16;29:102801. doi: 10.1016/j.fochx.2025.102801. eCollection 2025 Jul.

DOI:10.1016/j.fochx.2025.102801
PMID:40726488
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC12302928/
Abstract

This study investigated breed-specific flavor characteristics in Guanling (GL), Sinan (SN), and Simmental-crossbred (XZ) cattle using UHPLC-MS/MS and GC × GC-TOF MS. Specifically, XZ had 73 and 48 differential metabolites compared to GL and SN, respectively, whereas GL and SN showed 31 discriminated metabolites. Notably, these differences were linked to flavor-related metabolic pathways, particularly beta-alanine, histidine, glutathione, and purine metabolism. Regarding the composition of volatile organic compounds (VOCs), GL displayed a higher ketone content (18.58 %), whereas XZ was enriched in alcohol (56.25 %). Key VOCs with the highest flavor contributions across all breeds were 2,3-Butanedione, (E)-2-nonenal, 2-ethyl-1-hexanol, and (E)-2-octenal. However, dimethyl sulfide contributed significantly to GL and SN flavors but not to XZ. Collectively, the 49 differential VOCs led to aroma profiles of breeds varied in "sweet", "fruity", "nutty", and "waxy" characteristics. This comprehensive analysis of non-volatile metabolites and flavor-related VOCs revealed breed-specific profiles and crossbreeding effects, providing insights for improving meat quality.

摘要

本研究采用超高效液相色谱-串联质谱法（UHPLC-MS/MS）和全二维气相色谱-飞行时间质谱法（GC×GC-TOF MS），研究了关岭牛（GL）、思南牛（SN）和西门塔尔杂交牛（XZ）的品种特异性风味特征。具体而言，与GL和SN相比，XZ分别有73种和48种差异代谢物，而GL和SN有31种可区分的代谢物。值得注意的是，这些差异与风味相关的代谢途径有关，特别是β-丙氨酸、组氨酸、谷胱甘肽和嘌呤代谢。关于挥发性有机化合物（VOCs）的组成，GL的酮含量较高（18.58%），而XZ富含酒精（56.25%）。所有品种中风味贡献最高的关键VOCs是2,3-丁二酮、（E）-2-壬烯醛、2-乙基-1-己醇和（E）-2-辛烯醛。然而，二甲基硫对GL和SN的风味有显著贡献，但对XZ没有。总的来说，这49种差异VOCs导致了品种的香气特征在“甜”、“果味”、“坚果味”和“蜡味”方面有所不同。对非挥发性代谢物和风味相关VOCs的综合分析揭示了品种特异性特征和杂交效应，为改善肉质提供了见解。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/82a9/12302928/efe2915f603d/gr8.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/82a9/12302928/efe2915f603d/gr8.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/82a9/12302928/875c51a1f4e0/ga1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/82a9/12302928/067e32b257c3/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/82a9/12302928/7ca4be39dc9d/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/82a9/12302928/5ffb9d4ab195/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/82a9/12302928/2802d7fcadd5/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/82a9/12302928/bf6a8ef3948e/gr5.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/82a9/12302928/efe2915f603d/gr8.jpg

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